Lasagna Stuffed Zucchini Boats

• doses: 6 servings
• tempo ativo: 30 minutes
• tempo total: 1 hour 10 minutes

Ingredientes

1 lb ground chicken

1 red bell pepper, diced

24 oz jar marinara sauce

8 oz ricotta cheese

1 1/2 cups fresh spinach, chopped

4 cloves garlic

1 egg

2 tbsp flat leaf parsley, minced, divided

1/2 tsp salt

1/4 tsp Pepper

4 medium zucchinis, cut in half lengthwise, centers scooped out

8 oz fresh mozzarella, sliced

1/4 cup Parmesan cheese, grated

red pepper flakes, optional

Instruções

Heat your oven to 375° F.In a large skillet, brown the ground chicken until no pink remains

Stir in 3/4 of the pasta sauce and bell pepper

Let simmer 10 minutes

Remove from heat and set aside.In a small bowl, gently mix the ricotta cheese, spinach, garlic, egg, 1 tablespoon of parsley, salt and pepper until thoroughly incorporated

Slice zucchini lengthwise and carefully scoop out the center with a spoon to create a shell or boat

Place zucchini skin side down in a baking dish

Fill each zucchini with equal amounts of the chicken mixture

Then dollop the ricotta mixture on top of the chicken

Place a few thin sliced of fresh mozzarella on each zucchini half

Spread the remaining pasta sauce over the zucchini boats and top with 1/2 of the parmesan cheese.Bake 35 minutes or until zucchini is tender and cheese is bubbly.Sprinkle with remaining tablespoon of parsley and parmesan cheese

Informação Nutricional

• Calorias: 343
• Gordura Total: 20 g
• Gordura Saturada: 9 g
• Colesterol: 117 mg
• Sódio: 458 mg
• Carboidratos Totais: 14 g
• Fibra Alimentar: 3 g
• Açúcares Totais: 5 g
• Proteína: 27 g